LCBO Food & Drink Holiday 2021

GIFT-WRAPPED BOULEVARDIER The only special equipment you’ll need to make this stunner is nothing! You will need a little space in your freezer to prop up your glasses and something to lean them against to hold them at an angle. I used some frozen chicken breasts (wrapped obviously), but you might be vegan—make do, and don’t sweat the exact angle too much. For the orange peel garnish, use a paring knife to make a long, con- tinuous length of peel, then lay flat and trim into a neat ribbon. Have fun with it! Tie it into a loose bow, wrap it around itself and hang it on the edge of the glass. 1 Begin by preparing your glass (or multiple glasses if you wish to make more than one drink) a day ahead: Clear a space in your freez- er and set down glass. Arrange something underneath, on one side only, to prop glass at a 45-degree angle or so. Fill to just below brim on lower side with water (using distilled water will result in slightly clearer ice than using tap water) and freeze overnight. 2 Combine 1 1/2 oz bourbon, 1 oz Campari and 1 oz sweet vermouth in a cocktail shaker filled with ice. Strain into prepared rocks glass and garnish with a long ribbon or bow of orange peel. A NEW PUNCH Fancy ice is the thing when it comes to holiday punches. But your punch doesn’t always need to end up in a punch bowl. Use spherical ice moulds to make multicoloured half-moons, stack them in wineglasses and pour the punch to order! The flavoured cubes take their cue from the off-dry wine itself, coaxing forward some of its flavour. 1 Begin with ice: Using only the bottom half of large spherical ice moulds, use apricot nectar, apple cider and pear nectar to make 6 half- moon ice cubes of each, for a total of 18 cubes. 2 Add a 750 mL bottle off-dry Riesling to a large pitcher, along with 1/3 cup (80 mL) brandy and 1/4 cup (60 mL) each of the same juices used to make cubes. Chill thoroughly. About 1 hour before your guests arrive, stack 1 flavour of each cube into 6 wineglasses or goblets. Return to freezer. When ready to serve, divide chilled punch between glasses and top each with a maraschino cherry. Makes 1 cocktail

HOT CHOCOLATE BAR WITH MARSHMALLOWMERINGUE

I love the idea of setting up a DIY bar, and this one can double as a dessert station too. The hot chocolate here is unsweetened and a little on the bitter side. Once you add the sweet liqueur of your choice, it all makes sense. Avoid a skin on your hot chocolate by setting it out in a lidded coffee carafe (or a heatproof pitcher with a lid), and if you don’t have a crème brûlée torch, have your guests set their finished mugs on a baking sheet and broil very briefly to toast the meringue. HOT CHOCOLATE 1 cup (250 mL) whipping cream 31/2 oz (100 g) 70% cacao chocolate bar, chopped 2 cups (500 mL) milk MARSHMALLOWMERINGUE RumChata Cream Liqueur ( LCBO 380865, $32.45) Cabot Trail Maple Cream ( LCBO 462424, $30.95) Baileys Salted Caramel ( LCBO 400259, $31.15) Wayne Gretzky Canadian Cream Whisky ( LCBO 519298, $34.95) 1 To make the hot chocolate, bring cream to a boil in a medium pot. Remove from heat, add chocolate and let stand until melted, about 2 minutes. Whisk until smooth. Stir in milk and set pot over medium heat. Once steaming, remove from heat and transfer to a heatproof serving vessel. Cover and keep warm. 2 To make the meringue, combine egg whites and sugar in a bowl set over a pot of simmer- ing water. Whisk until sugar is dissolved and mixture is warm. Remove from double boiler and beat in cream of tartar and vanilla using an electric mixer. Continue to beat until in stiff peaks. Transfer to a serving bowl and serve alongside hot chocolate and liqueurs. 3 For each drink, encourage guests to pour 2 oz of their chosen liqueur into a mug. Top with hot chocolate, then with a generous 1/2 cup (125 mL) meringue. Using a crème brûlée torch, toast meringue and serve with a spoon. Makes 6 to 8 drinks TIP If you’re worried about using raw egg whites, opt for egg whites from a carton. Widely available Burnbrae Farms Naturegg Simply Egg Whites are reliably free of yolk contamination and whip up beautifully. 4 egg whites (see TIP) 1 cup (250 mL) sugar 1/4 tsp (1 mL) cream of tartar 3/4 tsp (4 mL) vanilla paste or extract TO SERVE

PISTACHIO ALEXANDER I can’t think of a more delicious spin on a classic cocktail. The pistachio flavour comes from pistachio syrup, the kind used to flavour coffee. Both Torani and Monin brands make a version—they’re available at some coffee shops, coffee suppliers and online. 1 Prepare glasses with Pistachio & White Chocolate Garnish (see below). Glasses may be prepared up to 2 hours in advance and held in the fridge until ready to serve. 2 In a cocktail shaker filled with ice, combine 1 oz 18% cream, 1 oz pistachio syrup, 1/2 oz white crème de cacao and 1 1/4 oz amber rum. Shake and strain into prepared glass and sprinkle a little crushed pistachio overtop. PISTACHIO &WHITE CHOCOLATE GARNISH Finely grind 2 oz (55 g) unsalted raw pistachios in a food processor (be careful not to process too finely or they will turn into pistachio butter). Tip out onto a plate. Melt 2 oz (55 g) white chocolate using your preferred method. Using a pastry brush (or a clean artist’s brush), paint white chocolate over outside surface of stemmed glass in desired pattern (leave stem uncovered). Roll glass in pistachios, pressing lightly to adhere. Repeat with up to 3 more glasses. Refrigerate glasses for at least 15 minutes to set, then, with a clean, dry brush, brush excess pistachio from each to create a fine, thin layer of nuts. Makes 1 cocktail

Makes enough for 2 to 4 glasses

Makes 6 drinks

270

HOLIDAY 2021 FOOD & DRINK